- Peel the potatoes and cut them in halves or quarters, depending on size. Put them in a pan of salted water to cook from cold. When they’re tender, drain and mash them with half of the butter, seasoning to taste.
- Put the haddock and smoked haddock into a large frying pan with the milk, bay leaves and peppercorns. Bring the milk in the pan to a boil, then immediately turn down and simmer the fish until it is just cooked through. Remove the fish to a plate and pour the cooking liquid into a jug, straining out the bay leaves and peppercorns.
- Meanwhile, put the frozen peas in a bowl, pour over some boiling water and preheat the oven to 190C, slipping in a baking sheet as you do so.
- Melt the remaining butter in a saucepan and stir in the flour to make a roux.
- Take this off the heat briefly, just while you gradually whisk in the fishy milk, then put back over a medium heat and keep stirring until the sauce comes to a boil and thickens. Let it bubble away for a couple of minutes, then take off the heat and stir in most of the cheese (leaving some to sprinkle over the top of the pie later) and the drained peas.
- Flake the fish, making sure not to let it disintegrate too much, and use it to line a suitable ovenproof dish. Sprinkle over the frozen prawns and pour the sauce over, using a rubber spatula to help you distribute it equally and meld it with the fish.
- Peel the hard-boiled eggs and cut them into slices. Arrange the discs over the top of the fish in sauce. Top with the mashed potato, using a spatula, again, to help you coax it right over the sides. With a fork, scrape lines up and down the length of the dish and then sprinkle with a little grated cheddar before putting it on the sheet in the oven for 20-40 minutes, depending on whether you’re putting the pie in hot or cold.
- Serve hot!
Naked Wine recommendation:
Spanish cava or dry white wine